Circle B Ranch Pork Center Cut Chops with Peach Basil Bourbon Glaze

  • Author: The Kitchen Whisperer

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  • 4 1/2 tablespoon unsalted butter, divided
  • 2 Circle B Ranch Center Cut Pork Chops (about 11 1/2” thick)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 10 fresh basil leaves
  • 1/4 teaspoon cayenne
  • 1 medium shallot, thinly sliced
  • 1/4 cup bourbon
  • 2 large peaches, pitted and halved *See note for canned
  • 1/4 cup light brown sugar (only needed if using fresh peaches. Omit when using canned)
  • 1/3 cup peach syrup (only use if using canned peaches. Omit if using fresh peaches)


  1. Pat the chops dry and season with 1/2 teaspoon salt and 1/2 teaspoon pepper on both sides.
  2. Set aside for 30 minutes at room temp (providing they were cold).
  3. Preheat oven to 425F, rack in the middle.
  4. Heat a cast-iron or heavy oven-safe skillet over medium-high heat and add in 1 1/2 tablespoon of butter.
  5. Once the butter begins to foam place the pork in the pan and do not move for 4-5 minutes or until you have a really nice brown sear.
  6. Flip the chops, shut the heat off to the pan off and immediately place 1/2 tablespoon of butter on each chop and place 2 basil leaves over top of each chop.
  7. Place the pan in the oven, continuing to cook until the internal temperature reaches 150°F, 7-9 minutes unless very thick or thin.
  8. Remove pork chops to a plate, discard the charred basil leaves and tent with foil. The pork will rise to 160F while they are resting on the plate.
  9. Place the pan back on the burner over medium heat and add the shallots and 1 tablespoon butter.
  10. Cook for 3-4 minutes or until the shallots are softened.
  11. Add in the fresh peaches and cook for 1 minute, gently stirring. If using canned, do not add yet.
  12. Remove your pan from the heat and add the bourbon.
  13. Return to the heat and bring to a boil.
  14. Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 teaspoon salt, 1/2 teaspoon pepper and the basil leaves (either leave whole or tear into pieces – don’t cut with a knife).
  15. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy.
  16. Add in the last tablespoon of butter and stir. This helps the glaze get creamy and rich. Taste for seasoning.
  17. If using canned peaches, add in the canned peach halves
  18. Plate the chops and spoon the peach basil bourbon glaze on top.


If fresh peaches aren’t in season, buy peaches 1 16 ounce can of peach halves in light syrup reserving 1/3 cup of the syrup.

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